Microwave Cooking

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Microwave Cooking

Molecular activity caused by wood
or charcoal burning, a gas flame
or electric stove has always been
the traditional means of cooking
foods. To cook, the heat was
applied to the bottom of a pan or
hot air surrounded the food,
direct contact meant burnt food.

Now, we have microwaves, the
greatest domestic device to hit
the market since we threw away our
axes and saws and bought a gas or
electric stove!

Microwaves eliminate the need to
heat a pan or oven because they go
directly to the food to be cooked.
Cooking time is speeded up as
there is no need to pre-heat the
over or pan, and food begins to
cook as soon as the oven is
started.

The microwaves are attracted to
the fat, sugar, liquid and
moisture in the food to be cooked,
it causes the food to vibrate at a
remarkable speed, and the
vibration is heat energy.

This heat energy starts cooking
food from the outside in, and goes
on for several minutes after the
food is removed, (thats why you
let food stand before eating it).

This continued cooking time is
taken into consideration in
microwave recipes and is referred
to as standing time.

Some foods that cook very quickly
in a microwave are called critical
ingredients these may overcook,
curdle or “pop”:

*Cheese

*Eggs

*condensed milk

*Mayonnaise

*Snails

*Kidney beans

*Mushrooms

*Cream

*Sour cream

*Oysters and scallops

Keep the critical ingredients in
mind when you are adapting a
recipe for microwave cooking.
Metals should not be used in a
Microwave Oven as they may cause
arching which are sparks between
the metal item and the oven sides.

Metal also reflects microwaves and
inhibits cooking. Rigid or
dishwasher safe plastic can be
used as well as glass, paper and
straw baskets (for heating rolls).

Because microwaves evaporate
moisture it is not advisable to
use wood dishes or utensils in a
microwave.
It is not possible to create a
chart for adapting recipes, so it
is up to you to experiment!

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